Gnocchis d’été

Ingrédients

• 1 pound gnocchi
• 2 Tablespoons butter
• 1 clove garlic, minced
• 1 small shallot, diced (about 1/3 cup)
• 3 cups of veggies, cut into bite sized pieces (we used 1 cup each of diced zucchini, sweet corn kernels, and halved cherry tomatoes)
• 1/2 cup white wine
• 1/2 of a large lemon
• 1/4 packed cup fresh herbs, sliced (we used basil)
• Salt and pepper to taste

Préparation

1. 1

   Cook gnocchi according to package directions. Drain and set aside.

2. 2

   Melt butter in a large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally, for 2-3 minutes or until shallot is slightly softened.

3. 3

   Add diced veggies and a pinch of salt to the skillet. Spread veggies into an even layer and cook for 4-8 minutes until lightly browned. (Try not to stir very much so the veggies have a chance to sit and brown. This exact cook time will depend on your mix of veggies).

4. 4

   Add white wine to the skillet. Bring to a simmer and cook, stirring occasionally, until wine has reduced by half.

5. 5

   Add cooked gnocchi, salt, and pepper to the skillet and stir to combine. Taste and add seasoning if necessary.

6. 6

   At the very end of cooking, add sliced herbs and a squeeze of lemon juice. Stir to combine, then top with extra herbs (optional) and serve.